Name: White Bean & Ham Soup
Ingredients: 2 cups dried white beans (Great Northern or cannellini); 1½–2 lbs cooked ham, diced, or 1 smoked ham hock/bone; 1 tbsp olive oil; 1 medium onion, roughly chopped; 2 carrots, roughly chopped; 2 celery ribs, roughly chopped; 3 garlic cloves, minced; 6 cups chicken or vegetable broth (low-sodium preferred); 1 bay leaf; 1 tsp dried thyme (or 1 sprig fresh thyme); Salt & freshly ground black pepper, to taste; Optional garnish: chopped parsley or chives

Description

There’s nothing like a big, warm bowl of soup to make your home feel instantly cozy. This White Bean & Ham Soup is creamy, hearty, and packed with flavor. Tender white beans, smoky ham, and aromatic vegetables come together in a savory broth that’s perfect for chilly evenings or easy weeknight dinners. Simple ingredients, minimal prep, and a little patience create a soup that tastes like love in a bowl.

Ingredients

Scale

2 cups dried white beans (Great Northern or cannellini)
1½–2 lbs cooked ham, diced, or 1 smoked ham hock/bone
1 tbsp olive oil
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 celery ribs, roughly chopped
3 garlic cloves, minced
6 cups chicken or vegetable broth (low-sodium preferred)
1 bay leaf
1 tsp dried thyme (or 1 sprig fresh thyme)
Salt & freshly ground black pepper, to taste
Optional garnish: chopped parsley or chives

Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking 5–7 minutes until softened.
Add garlic: Stir in minced garlic and cook 1 minute until fragrant.
Combine soup ingredients: Add beans, ham (or ham hock), broth, bay leaf, and thyme. Stir well.
Simmer: Bring to a boil, then reduce heat to low. Cover partially and simmer 60–75 minutes, until beans are tender.
Shred ham: If using a ham hock, remove and shred the meat, then return to the soup. Discard bay leaf.
Season: Taste and adjust with black pepper and, if needed, salt. For a thicker soup, mash a few beans against the side of the pot.
Serve: Ladle into bowls and garnish with parsley or chives. Serve with crusty bread or biscuits.

Notes

Quick shortcut: Use 3–4 cans of rinsed white beans; simmer 20–30 minutes.
Thicker soup: Mash some beans or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Too salty? Add water or unsalted broth, or simmer with a peeled diced potato to absorb salt.
Flavor twists:
- Italian: Add oregano, red pepper flakes, and fresh spinach or kale.
- Smoky & spicy: Add a chipotle pepper in adobo sauce.
- Vegetarian: Omit ham, add smoked paprika and diced potatoes.
- Extra creamy: Stir in ¼ cup heavy cream before serving.